Loaded Veggie Wraps
- Ready In:
- 2hrs
- Ingredients:
- 22
- Yields:
-
30 wraps
- Serves:
- 30
ingredients
-
Put in the food processor
- 1 vidalia onion
- 8 garlic cloves
- 14.79 ml ginger
- 1 red bell pepper
- 1 stalk celery (about 12 ribs)
- 1 zucchini
- 1 jicama
- 226.79 g kale
- 59.16 ml lemon juice
- 236.59 ml carrot
- 236.59 ml broccoli
- 236.59 ml cauliflower
-
Add to mixture without processing
- 3 (1275.72 g) can black beans, drained
- 170.09 g box tabouli mix
- 236.59 ml ground flax seeds, I use brown
-
Add to each wrap
- 30 large flour tortillas (1 for each wrap)
- 946.36 ml hummus (about 2 tblsp. for each wrap)
- 946.36 ml salsa (about 2 tblsp. for each wrap)
- 907.18 g fresh spinach leaves (a handful for every wrap)
- 946.36 ml reduced-fat feta cheese (sprinkle in each wrap, to taste)
- cayenne pepper, to taste
- sliced almonds, to taste
directions
- Process all ingredients in Step #1 in the food processor. (I use two very large mixing bowls to hold all of my already-processed veggies, for the time being.).
- Add all ingredients from Step #2 into mixture.
- Store in several Pyrex or Tupperware containers, in the freezer, until ready for use. Thaw in the fridge one day in advance.
- When you're ready to make a wrap, add all ingredients from Step #3, along with a few large spoonfuls of the veggie mixture, to a large flour tortilla. Wrap, eat, and enjoy!
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Reviews
-
This is time consuming in the making, to be sure, but it's not like one has to make it every day, & the resulting vegetable mixture is vry, very tasty! When preparing wraps, however, I did leave out the almonds & used just the smallest dash of cayenne pepper! Definitely did a major freezing job with much of it, & also gifted some to my vegetarian son & DIL, who are really enjoying it! Thanks for sharing a great recipe! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef] Want to check out PAC? Click on this link = http://www.recipezaar.com/bb/viewtopic.zsp?t=327498